Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of sugar
- one pint of sweet milk
- five tablespoon fuls of fiour
- one tablespoonful of melted butter
- one-half cupful of butter
- a pint of milk
- one lemon
- two eggs
- six small crackers
- six eggs
- half filled
- one large cupful of sugar
- one small nutmeg
- three tablespoon- fuls of boiling water
- butter the size of an ^g'g
- nutmeg
Directions
One cupful of sugar, butter the size of an ^g'g, one lemon, two eggs, six small crackers (powdered), nearly a pint of milk ; beat butter and sugar together ; add juice and grated rind of lemon, then eggs and crackers, lastly milk. Bake half an hour.
Mrs. a. Hoffman.
108 THE GOOD CHEER COOK BOOK'. LEMON PUFFS.
One pint of sweet milk, five tablespoon fuls of fiour, one tablespoonful of melted butter, six eggs, leaving out whites of three. Bake in buttered earthen cups half filled, twent}'- minutes.
Sauce. — One large cupful of sugar, one-half cupful of butter, one o.^,^, one lemon, all of the juice and one-half of the grated peel, one small nutmeg, three tablespoon- fuls of boiling water ; cream the butter and sugar, stir in the Q.gg whipped light, the lemon and nutmeg, beat ten minutes, add (spoonful at a time) the boiling water. Place the bowl in top of teakettle, which must be kept boiling until the steam heats the sauce very hot, but not boiling ; stir constantly.
Do not wash your cups, but wipe w^ith a coarse cloth, keep them for these puffs.
Mrs. H. 0. Crane,
Green Bay, Wis.